This hybrid lolly is a beautiful amalgamation of cheesecake, frozen yogurt and fruity ice cream. The best part is you don’t even need a fancy mould to achieve their purple beauty – they’re made in paper cups lined with a ginger nut biscuit base. Light condensed milk keeps the fat content down, making them a good alternative to sugar-packed, traditional dairy ice cream.

22a08c24-4f12-4d52-b7a5-8e318717ae9d

Ingredients:

100g ginger nut biscuits

405g can light condensed milk

250g red berries, we used strawberries, raspberries and redcurrants

500g pot 0% fat natural Greek yogurt

250g purple berries, we used blueberries, blackberries and blackcurrants

You will also need

8 paper cups

8 wooden lolly sticks

frozenyogurtblueberrypopsweb-1024x576

Method: Place the biscuits in a food processor and blitz into crumbs. Add 2 tbsp condensed milk and blend again until the crumbs start to clump together. Divide the biscuit crumbs between 8 paper cups, pressing down with the back of a spoon. Make sure you scrape out every last crumb, then you won’t have to wash the processor before the next step.

OS_RC_2833_WD

Roughly chop any large berries. Put half the red berries, half the remaining condensed milk, and half the yogurt in the food processor and blend until smooth. Remove the blade from the processor and stir through the remaining chopped red berries. Divide the mixture between 4 of the paper cups. Repeat with the purple berries and remaining ingredients. Place a lolly stick into each cup, pushing down into the biscuit base to help it stand up straight. Freeze for at least 4 hrs before serving. To remove the lollies from the cups, tip upside down, and gentle squeeze the cup until the lolly slips out.


Source: BBCgoodfood.com